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108689

MICROBIAL QUALITY OF CHICKEN BROILER CARCASSES

Article

Last updated: 04 Jan 2025

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Subjects

-

Tags

Animal Hygiene, Husbandry, Production, Genetics, Economics, Nutrition and Food Control.

Abstract

A total of 130 random samples of chicken carcasses including; 60 of frozen chicken carcasses, and 70 of freshly slaughtered chicken carcasses were collected from different private poultry shops, supermarkets and retailing shops in EL Gharbia Governate.
It was found that TAC ranged from 5×103 to 2.80×106 and 1×105 to 1.79×108 with a mean value 3.2×105±5.5×104 and 3.41×107± 5.42×106cfu/g in frozen and freshly slaughtered chicken carcasses, respectively .Also, it was recorded that the mean values of TCC in frozen and freshly slaughtered chicken carcasses 1.5×102±1.16×10 and 4.07×104±5.09×103cfu/g respectively. Furthermore, pathogenic E. coli was isolated from frozen and fresh chicken carcasses samples with an incidence of 10% and 5%, respectively. The identified strains of Enteropathogenic E. coli from examined frozen and fresh chicken carcasses were O128:H2, O111:H4, O26:H11, O142, O55:H7 and O119:H4. In addition, total Staphylococcal count was done and it ranged in frozen and freshly slaughtered chicken carcasses from 5×10 to 2.04×105 and 2.00×103 to 2.08×106 with a mean value 1.75×104± 5.37×103 and 2.26×105± 4.57×104cfu/g. The rate of isolation of Staph.aureus in frozen chicken carcasses and freshly slaughtered chicken carcasses was 15 (9 isolates) and 20% (14 isolates), respectively Finally, it was found that total mould and yeast count in frozen and freshly slaughtered chicken carcasses ranged from 5×10 to 1.75×103 and 3.00×102to 1.5×106 with a mean value 3.43×102± 5.78×10 and1.83×105± 3.98×104cfu/g respectively. also the rate of isolation of  salmonella 0,10% from frozen and fresh chicken carcasses samples, respectively .Accordingly from the chicken carcasses possessed significant number of bacteria with significant risk of carcasses spoilage and public healthhazards.

DOI

10.21608/kvmj.2016.108689

Keywords

microbial quality, broilers carcasses, Aerobic bacterial counts, coliform counts, Staphylococcal counts, Staph. aureus, Salmonella, E.coli

Authors

First Name

Nader, Y.

Last Name

Mostafa

MiddleName

-

Affiliation

Food Control Dept, Faculty of Veterinary Medicine, Kafrelsheikh University, Egypt

Email

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City

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Orcid

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First Name

Ghada , A .K.

Last Name

Kirrella

MiddleName

-

Affiliation

Food Control Dept, Faculty of Veterinary Medicine, Kafrelsheikh University, Egypt

Email

-

City

-

Orcid

-

First Name

Ahmed, M.

Last Name

ELgaml

MiddleName

-

Affiliation

Animal Health Research Institute, Mansoura branch, Egypt

Email

-

City

-

Orcid

-

First Name

Heba, M. M.

Last Name

Kamouh

MiddleName

-

Affiliation

Animal Health Research Institute, Mansoura branch, Egypt

Email

-

City

-

Orcid

-

Volume

14

Article Issue

1

Related Issue

16421

Issue Date

2016-05-01

Receive Date

2016-02-01

Publish Date

2016-05-01

Page Start

181

Page End

198

Print ISSN

1687-1456

Online ISSN

2682-2954

Article File

KVMJ_Volume 14_Issue 1_Pages 181-198.pdf

PDF . 596.5kB

Link

https://kvmj.journals.ekb.eg/article_108689.html

Detail API

https://kvmj.journals.ekb.eg/service?article_code=108689

Order

11

Type

Original Article

Type Code

1,064

Publication Type

Journal

Publication Title

Kafrelsheikh Veterinary Medical Journal

Publication Link

https://kvmj.journals.ekb.eg/

MainTitle

MICROBIAL QUALITY OF CHICKEN BROILER CARCASSES

Details

Type

Article

Created At

22 Jan 2023